Lately I’ve been experimenting with whole grains and after cooking several batches of different varieties, I concluded that oats have the most appeal for me. They are longish, pale grains (also called oat groats), at least compared to spelt groats which are plumper and quite reddish. As with oatmeal, the liquid that surrounds them turns viscous and creamy and you can use it in place of milk or buttermilk in pancakes and waffles in which you plan to include some of the chewy cooked grains.

While chewy, the texture isn’t as challenging as rye, wheat berries or spelt. I add the cooked oats to pancakes and muffins, toss them with butter and salt and pepper, and I especially like them in this lovely pudding. It is soft but chewy and dense, naturally sweet— the raisins provide nuggets of sweetness, plus a little honey, if need be. And it has no dairy unless you want it. You can find whole oats, or oat groats, in bins in health food stores or Whole Foods. They expand to about 3 times their volume when cooked.

How to cook them?

If you use a pressure cooker, which I highly recommend with whole grains as they do take a while to cook, give them a rinse, throw them in the pot and cover 1 cup of groats with 4 1/2 cups water. Add ½ to 1-teaspoon salt, bring to high and maintain for 20 minutes. Use the quick release to bring the pressure down. They should be done. As they sit they’ll continue to absorb more liquid and that which is already there will thicken some.

For a longer discussion of the benefits of pressure cooking, see Deborah's November 9th, 2010 post, Red Beans and Winter Squash Stew.

If you’re cooking on the stovetop, cover 1 cup rinsed groats with 4 1/2 cups water, add ½ to 1 teaspoons alt and simmer, covered, until tender and swollen, about 45 minutes. If you pour boiling water over the groats and soak them for an hour then cook in fresh, measured water, you will reduce the cooking time ten minutes or so.

Start by cooking 1 cup of oat groats, using the method that works best for you. When done, there should be quite a bit of liquid, which is why you’re also going to add rolled oats—to absorb it and even out the texture. You can enjoy the finished dish either warm or cold, though warm will be more flavorful.

If it’s easier, transfer the cooked groats and their liquid to a smaller pan and turn on the heat. Bring the liquid to a simmer. Add the rolled oats, using the larger amount if it seems that there’s really a lot of liquid, spices and raisins and cook until the texture is fairly uniform and most of the liquid has been absorbed, 10 to 15 minutes. Add a tablespoon of honey and taste. If you feel it needs more sweetener, add sparingly. The fruit will contribute its sugars, too. And an additional pinch of salt will emphasize the sweet.

Serve warm, portioned into serving dishes; add the toasted almonds, and serve with or without a dollop of yogurt perched on top.

Oat Pudding for Breakfast

You can eat this hot or cold from the refrigerator, but on cold mornings, the warmth is an added benefit. Heat the pudding in a saucepan, adding a little milk to thin it out, then enjoy as a hot cereal.